Apr 10, 2012

Whether you serve this as a wrap, on whole-grain toast or in a lettuce cup, you will love this egg salad that uses half the yolks and lots of healthy fats from the avocado.

I tried a Flat-Out for the first time after hearing your positive reviews about it and loved how easy it was to create a wrap. It tasted great too! If you're on a gluten free diet or looking to use less calories this is also wonderful in a lettuce wrap or why not a hollowed out tomato!

You probably have to eat this immediately. I don't see anything on the ingredients that would keep the avocado from turning brown. You can probably add a tablespoon or two of lemon, but might change the taste a bit.

Made this and it was absolutely delicious. Could eat it everyday!!!! A trick I learned is to put plastic wrap firmly on top of anything with avocado removing all air....no brown even after one day. This and the vineagar seemed to work well.

Don't remove the core of the avocado when you store it and it also keeps it from going brown. We don't use lemon we use lime to help it from going brown. Lemon's are too sweet compared to limes...but I think that's probably because my taste buds were raised on limes!

I'm really excited to try this... did you serve it all immediately? I'm usually cooking just for me for lunches and need stuff to last and stay pretty fresh... wondering if the avocado would turn brown or if the vinegar helped that?

I agree -- I would never discard the yolks -- they are completely healthy. Just use two whole extra eggs!! I was in the hospital after having a heart attack, and met with 3 or 4 nutritionists, all of whom said (just like all the homeopathic people have been saying, and now has been proven) "eggs have gotten a bad rap", and are one of the healthiest things you can eat. The cholesterol in them does not create high cholesterol levels in our bodies -- there are other things that do, but now eggs.

I believe since SkinneyTaste is calculating WWP+, discarding the 4 egg yolks is to keep the WWP+ value low. Egg whites have no P+, but a whole egg is 2 P+. Leaving in the extra yolks would increase the calories & WWP+ calculation. It has nothing to do with the cholesterol. I think leaving using 6 whole eggs vs. 4 whole eggs plus 4 egg whites sounds decadently yummy!

Genius!!! I just made a avocado/guacmole hummus... so of course mixing avocados with egg salad would be amazing!!! You come up with the best recipes, I love coming to your blog for all this delicious with health always in mind.

I made this for lunch today and OH MY GOODNESS....it was SO delicious!!!! I put it in a flat bread wrap for my husband & I had it in a lettuce wrap. We both loved it! Thanks so much for taking the time to calculate the points, makes life so much easier! =)

I made this tonight for my lunch tomorrow. I had left over eggs from Easter so it was perfect. I used a 1/2 cup of premade guacamole. I didn't have the yogurt so just used light mayo. Of course I sampled it. I can't wait for lunch! Thanks.

delicious.I only used 2 eggs and a whole avocado.I used fat free mayo and plain yogurt.I also used a 50 cal tortilla from the tortilla factory.My 2 year old whom doesn't care for avocado or egg actually had some too!

This is such crazy timing for this recipe!! I have recently began adding avocado to my tuna salad instead of mayo & it's so good!! Just yesterday I was wondering about doing the same with egg salad. I love avocados & eggs so I figure how could it be bad?? Then bam...here's a recipe!! :)

Beautiful! My gosh, that looks gorgeous in your photos. What's the deal with the red wine vinegar, if I may ask? Is it there for the flavor or to stop the avocado going brown? Either way it sounds fantastic, and I also love the Flat Out things. I load up my freezer every time they have a B1G1 deal. Wonderful post!

That is true- people need to get on Natural health sites and find out that there are a lot of diet myths out there that keep people from losing weight.l I lost the most amount of weight ever on the Atkins diet when I was much younger. Then medical doctors said it wasn't healthy. It really is, and now it has been proven!! I have continued to eat low carb and I feel great and look not too bad either!! Cholesterol is down, as well as all other numbers are great!! Eat those delicious eggs!!!!

Thanks for giving me a different idea to use all these hardboiled eggs AND somehow get eggsalad out of the deal! Too bad I am the only on who eats avocado in my house.May have to meet my SIL for lunch and bring her some too. lol Thanks, Gina.

I literally eat hard boiled eggs and avocado (not together) every day. Can't wait to try this. I discovered your site from Pinterest about a month ago and every recipe I've tried has been amazing. I don't know what your heritage is but I'm Puerto Rican and I also just started WW 2 months ago so I totally feel like this site is the best ever with these amazing latin fusion/ww recipes! Please don't ever go away! :)

Egg and avocado brought back very old memories of a dinner when I met my (then) boyfriend's parents. His mom served avocado egg salad as an appetizer. I remember how delicious it was. It's my only memory of that night!! Thanks for the memory and the recipe.

Love this combination of eggs with avocado - although I've never tried it now I must! The contrasting colors are beautiful as well... I am featuring this post in today's Friday Food Fetish roundup (with a link-back and attribution), but please let me know if you have any objections. It's a pleasure to be following your creations…

I made this yesterday, and it was absolutely delicious! I am curious about the serving size—you're saying here that it's 6 half-cup servings, but after two measured-out lunches, it like I may only get 3 servings total. Is it possible the serving size is actually 1/4 cup? That would make a bit more sense, just judging from the amount of egg salad I wound up with.

Thanks so much for all you do! Everything I've made from this website has turned out wonderfully, and are now staple meals for me! :)

Had this tonight and it was (not surprisingly!) delicious!! Even my 15yr old son gobbled one down. I do not eat wheat, so stuck with a lettuce wrap and we all preferred the lettuce wrap to anything else...

Am eating this right now. Only I omitted the yolks bc apparently I can't cook boiled eggs for the life of me so thu weren't cooked al the way. I don't have yogurt so I just used reg mayo. And I uses raw apple cider vin bc that is what I have. Super yummy!!!

Put your eggs in cold water and bring it to a boil. Cover it and turn off the stove. Time it for 18 minutes. Drain the hot water out of the pan and run cold water in to cool the eggs, and keep running it for a few seconds. Leave water to cover the eggs for a few minutes and peel.. The cold water makes the eggs easier to peel.

I made this yesterday and it was dangerously delicious! I really had to exercise some serious self control!!! I added some dijonaisse to my sandwich round! Yum! My second serving, ( I couldn't help it!) I put on Kim's Deli Pop rounds and added a thin sliced tomato!! Even yummier!!

I do have a question, though, I make a lot of your recipes and I have seen this before, when I enter into the recipe builder on the WW eTools site, my points come out different. I know they calc total points (including stats from veggies) but mine still came to 3 points per serving rather than 4. Any ideas??

Also, what do you think of using all egg whites to trim it even more?

I absolutely love your stuff and voted for you often on the Food blog contests!!! Keep it coming and thanks for putting these on Pinterest, too!

I LOVE THIS! My mom would make this for us when we were little! I actually made some for lunch yesterday and now i see your recipe! Im excited to try your recipe since it is different than my moms. I love your recipes and thank you for helping me with dinner ideas!

I made this on Sunday and am still eating it today. It was starting to brown yesterday (Tuesday night), so I added some lemon juice. It kept just fine today. Hoping it makes it for one more lunch tomorrow!

I kept it overnight and ate the leftover portion today. The taste was perfect but the avocado was starting to discolor and it didn't look the same as when it was fresh - don't think I would have eaten it much past today!

I made on Saturday afternoon and it's delicious! The leftovers were still good yesterday, but by the time I got home tonight it's starting to brown. Still tastes fine- I'll polish it off tonight! But appearance-wise, it wouldn't be appealing much longer.

Gonna make this...just discovered I'd forgotten a bag of fresh avocados in frij and they are RIPE. HOWEVER, last time I made egg salad with lite mayo...it started to get very water-y the next day. DID NOT like that at all. So gonna have to do something else, not sure what yet. Have some Fage' Greek Yogurt,,,the beautiful 0% fat thick stuff....gonna try that and maybe just a bit of reg mayo for taste -- oh and def some chopped celery for crunch. Bottom line, the idea looks great and I am going for it TOMORROW. Oh,,,and gonna use all whole eggs - not half all eggs and half whites only...the yolks are good for you too---God made it to be all together - eat it all together. ENJOY!

Delicious! I just added some crumbled bacon pieces and subbed Greek vanilla yogurt for all the yogurt and mayo. A keeper, especially for getting rid of all those hard-boiled eggs after Easter! Thanks. :)

This looks so good, I love both hard boiled eggs and avocado! I've never eaten egg salad because I hate the taste of mayo. Could I skip the mayo all together, or would I need to replace it with something like more of the yogurt?

Made this last night without the chives or yogurt and OMG it was DELICIOUS! In fact...I was so excited to have it for lunch today that I ended up eating my lunch @ 10:30AM because I was so excited to eat more of it!

This recipe knocked it out of the park with me! What a great combination for spring/summer lunches! Will be a regular at my house this spring and summer. I added 1/4 cup red onion and it made the texture and taste more to my liking. Thanks Gina!

I made this just now but I made a chicken salad instead of egg salad. I followed the other directions - just used about 2 cups of shredded, cooked chicken instead of eggs. Also didn't have plain yogurt on hand, so I used 2 T of light mayo. Turned out really good!

I just made this for lunch and it was amazing! And as the above poster mentioned, very good for a student on a budget :) I will be making this often! Thank you! (PS I hope you don't mind if I put this on my blog as long as I credit you?)

this was a great idea! i'm not a fan of the taste of red wine vinegar, but it worked well in this salad. i also tried it replacing the red wine vinegar with lime juice and that worked well too. totally agree with lauren, fantastic for a student on a budget.

I made this twice! One time as described in the recipe. The second time I omitted the chives and vinegar and used lime and cilantro. Amazingly delicious! Thanks for the recipe. I can never eat egg salad the same again!

I made it a few days ago, and have been eating it for lunch every day. I have yet to get tired of it! :) Today I added in some chopped jarred jalapenos for a bit of spice and crunch. I think next time I will actually add them to the mix. Delicious, and thank you for the tasty but healthy recipes!

This is really great! I even replaced the other four egg yolks with a teaspoon of Dijon mustard. I can't tell I didn't put the extra yolks in! It's still really creamy and has a bit of a creamy zing. Great recipe! Thanks for sharing.

I just made this one exactly as the recipe, except I only made half of it. Let me tell you, this is by far the best egg salad I've ever had...ever!! This will be my go-to recipe for a delicious egg salad from now on. In fact, I was thinking of doing the egg yolk and avocado mixture for my devilled eggs instead of the traditional one. I will probably just have to add mustard to it. We'll see. Thank you so much Gina for all your wonderful recipes. I have subscribed to your blog only 2 weeks ago, but I've made your recipes on every single meal everyday and been posting pictures and promoting your blog on the weightloss group with which I belong. So far, I've lost 7 lbs! I walk only 2-3 times/week. Your recipes are simple and yet so full of flavor....simply delicious!

I don't know what took me so long to make this! I halved the recipe, and substituted apple cider vinegar. (it's all I had on hand) delicious! I'm going to put it in a raw cabbage leaf for some crunch and fiber.

Made this and it tasted very good! The only thing I would've changed is the amount of salt I added...it was def a little too salty, but otherwise a great spin on the old egg salad! Didn't have yogurt or chives at the time, so it'll be interesting to see what those flavors add to the mix : )

No offense, but on the recipe it talks about how healthy and low fat this recipe is, in reality its not that good at all. The eggs provide a lot of cholesterol and the avocado and egg whites provide a lot of fat, on top of that the mayo whether it be regular or light makes little difference with all the fat already in it. In my honest opinion this may be a good tasting salad but healthy as for saying its healthy I strongly disagree with that.

I made this the other day. I did change it a bit for what I had on hand. I used Non Fat Greek yogurt in it instead of mayo (didn't have it) and I just assumed the plain yogurt was the regular yogurt. This was delicious. it last about 2 days in the fridge. I cut down on the recipe since its just me and my daughter. Even my 15 month old loved it. I will definitely make it again.

I just made this. I think it's a bit on the vinegar-y and salty side. I tried adding a little dijon, more mayo (Miracle Whip) and worchestshire sauce but it only helped a little. I think next time I'll cut out the salt and reduce the vinegar slightly.

Excellent! I've never made egg salad before but love that this recipe is so fresh and light! I didn't have plain yogurt so I just added 2 TBSP of light Hellmans. I'll definitely make this again. So good!

Made this last night and substituted red wine vinegar for white wine vinegar. Absolutely delicious! Thanks for sharing this simple, healthy recipe. The vinegar helps preventing the avocado from going brown so will keep for a few days. Perfect!

I've made this twice now, and it is definitely my new favorite way to make egg salad! I ate it all within 48 hours, but had no problem with color changing (I tightly covered it with plastic wrap, and stored in tupperware. I just had to add some extra salt and pepper to rejuvenate it a little.) My favorite way to serve it is between 2 pieces of light wheat toast, with spicy brown mustard.

Note: I don't think the serving size is accurate. I have done 1/2 cup servings both times I've made this, and only got about 3 servings each time. For those of you counting points, I just entered the recipe into the Weight Watchers Recipe builder, and got 7 points for just the egg salad alone (no bread or wrap) when divided into 3 servings.

I made this last night, but added some grilled chicken to it. It was super delicious! The only thing that I would probably change is less egg yolk, was still too rich for me, but I guess eating 1 and 1/2 wraps might have done that! ha ha Thank you Gina!

I tried this and added mustard to the mix. I put it between 2 sandwhich thins, added turkey bacon and provolone cheese and it was seriously food heaven. My avocados weren't quite ripe so I think if they were the whole thing would've been much better but still very very good nonetheless. :)